In a casserole-type pan put the milk, yoghurt, flour, butter and nutmeg and stir constantly, with the help of a whisk, for 7-8 minutes, until the mixture gets a thick consistency. Season with salt and pepper and remove it from the heat.
Add the parmesan and while still stirring add the beaten egg yolks. Stir them in quickly in until they become completely combined.
In a well buttered rectangular ovenproof dish fit snugly half of the sliced potatoes. Weave the chicken slivers in and around the potatoes and finish with another layer of potatoes. Then pour over the cheese cream.
Bake the food in a preheated oven at 180°C, for 35-40 minutes, until it gets a crispy and golden topping.